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    Home ▸ Vegan Soups

    Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free)

    Last modified: October 5, 2022. Originally posted: October 10, 2016 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Vegan Gluten Free Mexican Tequila Lime Chickpea Soup

    Move over tortilla soup, there's a new guy in town! Both healthy and flavorful, this vegan chickpea soup with tequila lime will be your new Mexican favorite!

    A blue bowl filed with Vegan Chickpea Soup sitting on a wooden surface and topped with lime wedges

    This post was sponsored by Le Creuset and Simply Organic, but the content and opinions expressed are fully my own.

    Have you ever made a soup so good and hearty that you could eat it every day? This is how I felt when this creation entered my kitchen! Move over vegan tortilla soup, there's a new guy in town. Both healthy and flavorful, this tequila lime soup will be your new Mexican favorite!

    An overhead shot of vegan Chickpea Soup in a blue bowl topped with avocado and lime wedges

    When I got the email from Le Creuset about working together, I was thrilled. I LOVE LOVE their products. They are so well made, work fantastic, and the brand itself is solid in customer service. I have had a dutch oven on my radar for quite some time, so when I got the opportunity to work with one for this job, it was a no brainer. Not only does it look amazing in my kitchen, I am OBSESSED with it. Seriously, I use it multiple times a week! (pssst, check out the surprise before the recipe!)

    A blue pot sitting on a stove top to make a vegan Chickpea Soup

    Preparing your food in a dutch oven just takes it to a whole new level. The flavors are amazing when you let them develop over time, especially in this vegan chickpea soup. Enter Simply Organic spices.

    Has anyone ever done a side by side comparison with an average spice brand and Simply Organic? I have. I used to buy spices from another brand because of the price point. I never thought about there being a difference.

    Then one day they were out of my spice, so I bought that spice from another grocery store, which carries mostly the Simply Organic brand. Fast forward to the next day when I used it. Just the aroma itself caught me off guard. It was so much more pungent! Simply Organic is hands down one of the best. Pair them with the Le Creuset brand cookware and we're talking food heaven.

    A photo of three simply organic spices sitting on a wooden surface for making vegan Chickpea Soup

    The Secret To Making This Vegan Chickpea Soup..

    So back to my vegan chickpea soup. The base itself is quite simplistic actually. The key is dried chickpeas (just soak for at least 4 hours, or up to overnight), the Simply Organic spices and the dutch oven where flavors marinate and become incredible.

    Of course you can make this in a regular soup pot, but the flavors won't be as deep and intense. Once the simple soup base is done, load it with fresh ingredients like avocado, tomato and cilantro and DIG IN. Try to take a breath from time to time.

    An overhead shot of ingredients used to make a vegan chickpea soup

    A blue bowl filled with vegan chickpea soup and a spoon taking some out

    Why you need this vegan chickpea soup in your life:

    • a fun twist to the average vegan tortilla soup
    • the flavors are unique and so tasty, not your average vegan chickpea soup
    • chock full of healthy ingredients so it's a one pot meal
    • dinner for the entire family, puree it for the littles
    • perfect cozy meal

    Check out these other delicious vegan soups you'll love and crave all of the time!

    • Instant Pot Smoky Kale and White Bean Soup
    • Roasted Poblano & Corn Soup
    • The Ultimate Creamy Winter Squash Soup
    • Vegan Enchilada Casserole
    A blue bowl filed with Vegan Chickpea Soup sitting on a wooden surface and topped with lime wedges

    Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free)

    Sophia DeSantis
    Move over tortilla soup, there's a new guy in town! Both healthy and flavorful, this vegan tequila lime chickpea soup will be your new Mexican favorite!
    5 from 3 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4 servings
    Calories 390 kcal

    Ingredients
     
     

    • ½ cup diced red pepper
    • ½ cup diced green pepper
    • ½ cup diced sweet onion
    • 3 cloves garlic chopped
    • ½ cup tequila make sure it’s vegan to keep this vegan
    • 1 tablespoon fresh lime juice
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon cumin Simply Organic brand
    • ¼ teaspoon coriander Simply Organic brand
    • ⅛ - ¼ teaspoon chipotle powder Simply Organic brand, less if you don’t like spice
    • 1 ½ teaspoons Himalayan pink salt divided (see instructions, may need less depending on broth used)
    • 1 ½ cups dried chickpeas soaked overnight (or for at least 4 hours in hot water)
    • 6 cups veggie broth plus some to sauté (or your favorite oil, see note)

    Optional Toppings:

    • Corn tortillas sliced into thin strips (½-1 per serving)
    • Avocado chopped (¼-½ per serving)
    • Fresh cilantro
    • Fresh tomatoes
    • Fresh lime juice
    • Hot sauce
    Shop Ingredients on Jupiter

    Instructions
     

    • Preheat oven to 300°f (190°C) if using a Dutch oven.
    • Saute peppers, onions and garlic over medium heat until just soft with only ½ teaspoon of the salt and using broth to sauté (or oil if using oil) until they just begin to get soft.
    • Add tequila, lime juice and cilantro. Cook until the liquid is reduced by half, it took me about 7-10 minutes.
    • Add spices, the rest of the salt, and the pre-soaked chickpeas and mix for about a minute. Then add the broth.
    • Bring it to a simmer, then if using the dutch oven, cover it and put it in the pre-heated oven and allow it to slowly cook for 45-60 minutes. Check at 45 minutes and if the chickpeas aren’t soft yet allow it to cook longer. You can leave it up to 60 minutes to allow it to gain more flavor.
    • If you are using a regular soup pot, then once the soup starts simmering, turn heat to low and allow it to slowly cook, covered, for 30-60 minutes. Start checking at 30 to make sure you don’t overcook the chickpeas. You can cook it up to 60 minutes as long as your chickpeas don’t get too soft.
    • Once the soup is done, put tortilla strips in a bowl then pour soup over the top so they can soak and get soft. 
    • Top with fresh toppings of choice and enjoy! You can also puree it using an immersion blender (or regular blender once cooled) for younger kids or if you have leftovers to make it a little different the next day. It was delicious whole and in pureed form!

    Notes

    • The chipotle powder adds a nice flavor to this soup, but feel free to omit or only put a dash if you don’t like spice. Or if you do, feel free to add more.
    • Depending on the type of broth you use, you may need more or less salt. You can sub some of the broth with water, but remember this may not make your soup as flavorful.
    • If you forget to soak the chickpeas (like I often do) you can also boil them for 20 minutes before using. This soup is designed to cook over a long period of time in order for the flavors to marinate and develop, so the chickpeas will have plenty of time to cook. If you find that they need more time, then cook the soup longer.
    • Tips to prep ahead: Soak chickpeas, chop/dice ingredients.
    • Baby/kid food idea: Puree the soup for kids of all ages to enjoy. Make sure to leave out the spice for the younger kids.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 390kcalCarbohydrates: 53gProtein: 15gFat: 4gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 1106mgPotassium: 787mgFiber: 14gSugar: 11gVitamin A: 735IUVitamin C: 44.6mgCalcium: 101mgIron: 5.9mg

    Nutrition and metric information should be considered an estimate.

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      5 from 3 votes (1 rating without comment)

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    1. Angela R

      October 13, 2016 at 2:13 am

      I would make lots of soups and stews since the weather is getting chilly here in Central New York!!! 🙂

      Reply
      • veggiesdontbite

        October 13, 2016 at 5:15 pm

        Ooooh! Sounds great! New York in the winter is so pretty!

        Reply
    2. Lisa

      October 12, 2016 at 7:34 pm

      Oh, that looks fantastic!! I cannot wait to try it! I know what I'm cooking this weekend. I would use a Dutch oven to cook this soup and a yummy veggie chili!

      Reply
      • veggiesdontbite

        October 12, 2016 at 8:00 pm

        Thanks mama!! I'm coming over for chili if you win!

        Reply
    3. Renee

      October 12, 2016 at 5:39 pm

      Love this Mexican flavored soup and the dutch oven is a gorgeous color!

      Reply
      • veggiesdontbite

        October 12, 2016 at 7:59 pm

        Thanks Renee!

        Reply
    4. Stephanie

      October 12, 2016 at 2:00 pm

      I've wanted a Dutch oven for so long! It would be great to make soup in or some no knead bread!

      Reply
      • veggiesdontbite

        October 12, 2016 at 7:59 pm

        I keep seeing all these breads! I need to get on that!

        Reply
    5. Jocelyn

      October 12, 2016 at 12:42 pm

      Yum this looks so good! I've been dreaming of a Dutch oven lately - this must be a sign?! 🙂

      Reply
      • veggiesdontbite

        October 12, 2016 at 7:59 pm

        It must be!! LOL! Thank you!

        Reply
    6. ayvah

      October 12, 2016 at 11:57 am

      what a wonderful contest! thank you! i would love to make my chickpea and sweet potato chili in this. my mouth is watering thinking abou it haha

      Reply
      • veggiesdontbite

        October 12, 2016 at 12:25 pm

        Thank you for being here!! That chili sounds amazing!!

        Reply
    7. Katie Jewett

      October 12, 2016 at 11:19 am

      Definitely need to try this soup soon as the weather is finally starting to turn towards fall here in IL! Tortilla soup is my favorite soup but this looks like it could possibly dethrone that.

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:21 am

        It's definitely a cousin to tortilla soup. But has a different flavor and so good!! Super filling too with the beans and fresh avocado!

        Reply
    8. Jamie Morse

      October 12, 2016 at 11:15 am

      Oh these are such beautiful dutch ovens! If I owned one I would make bread in it every day, and sometimes soup too ?!

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:18 am

        They really are so pretty! I am loving the bread idea!!

        Reply
    9. Heather

      October 12, 2016 at 11:11 am

      I would absolutely love to win one of these Dutch ovens so that I could cook some wonderful soups and stews for my husband and three kids. The baby is a hangry little thing with a love for food!

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:19 am

        Hahahaha!! It sounds like you have my life!! My youngest of 3 eats like a man. In fact so do the others but the baby eats himself in food! LOL

        Reply
    10. Sandra

      October 12, 2016 at 11:06 am

      This Dutch Oven looks like a dream! I would use it for everything 😀

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:17 am

        Everything is just about right! LOL!

        Reply
    11. Anne P

      October 12, 2016 at 11:03 am

      I would use it for a beef stew or turkey chili ?

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:17 am

        Chili is so flavorful in a dutch oven! Yum!

        Reply
    12. Alexandra Robertson

      October 12, 2016 at 11:01 am

      This looks amazing. I would use my Dutch oven to make beef stew and no knead crusty bread that I have always wanted to try and make!

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:17 am

        Oooh! No knead crusty bread sounds like my kind of treat!

        Reply
    13. Kellee Reid

      October 12, 2016 at 10:46 am

      This soup looks incredible... I know my family will love it. And to make it in that turquoise LeCreuset would make it even better! I've always wanted a LeCreuset, but never splurged to get one!

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:16 am

        Thanks Kellee!! Yes, it is a splurge but I use it multiple times a week! The slow cooking brings just the best flavor in food. And it is super easy to use and cleans SO well too!

        Reply
    14. Jazmin

      October 12, 2016 at 10:36 am

      I would make this soup of course! And big pots of beans because I eat beans with almost everything. Also, colder weather is near and I'll be making lots of soups, chili, and stews soon.

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:16 am

        Haha! Thank you! And beans are a must, they would be so flavorful in a dutch oven!

        Reply
    15. Suzanne Daniels

      October 12, 2016 at 10:34 am

      I use mine (off brand and not a cute color at all) all the time, especially this time of the year. Chilli!!!!

      Reply
      • veggiesdontbite

        October 12, 2016 at 11:15 am

        Chili is a great thing to make in a dutch oven!!

        Reply
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